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Low Carb Green Chile Enchilada Soup

Low Carb Green Chile Enchilada Soup

  • Author: Jamie Sanders
  • Prep Time: 5 min
  • Total Time: varies based on cooking method
  • Yield: 8 1x
  • Category: soup
  • Method: slow cooker or pressure cooker
  • Cuisine: Tex-Mex


If you enjoy the flavors of green chilies, chicken and cheese, you will love this Low Carb Green Chile Enchilada Soup. Bonus: this recipe can be made in either the pressure cooker or slow cooker!


  • 32 oz chicken broth
  • 24 oz boneless chicken breasts or thighs
  • 1 15 oz jar of Herdez Salsa (You can substitute 2 cans of green enchilada sauce)
  • 4 oz can of diced green chilies
  • 3/4 cup of water
  • 2 tbsp of ground cumin
  • 1 tbsp of chili powder
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 8 oz block of softened cream cheese (cut up into a few pieces)
  • salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
  • optional: shredded cheese, avocado and/or sour cream for garnish


Pressure Cooker Instructions:

  1. Place chicken in the bottom of the pressure cooker insert.
  2. Add the broth, salsa, green chilies, water, chili powder, garlic powder, onion powder and cumin to pot, mixing everything together.
  3. Set pressure cooker to high for 15 minutes. Do a 10-minute natural pressure release, though if you used thighs, I’ve found a quick release works fine.
  4. Remove chicken from pot, shred and return to pot.
  5. Add cream cheese to chicken mixture. Set pressure cooker to soup/simmer for 2 minutes and do a quick release.
  6. Mix soup with cream cheese, making sure cream cheese in thoroughly dissolved into broth. (If the cc doesn’t dissolve all the way, it’s ok, the soup will still be delicious!)
  7. Top with your favorite garnishes and serve.

Slow Cooker Instructions:

  1. In your slow cooker, mix together the broth, salsa, green chilies, water, chili powder, garlic powder, onion powder and cumin.
  2. Add the chicken breasts to the crock pot and cook on low for 7 hours.
  3. At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put back in your slow cooker.
  4. Add the cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
  5. Top with your favorite garnishes and serve.


  • Thighs are amazing in this Low Carb Green Chile Enchilada Soup recipe, but you’ll want to remove as much fat from the thigh as you can prior to cooking.
  • Spice measurements are to taste, I’ve had one person tell me they thought it was too spicy, but hundreds who have said they like it as is, so use judgment. (Remember the age of your spice will affect the taste: brand new = spicy, 5 yrs old = not spicy, lol)
  • The recipe calls for 1 can of diced green chiles, but I actually use 2 for even more flavor.
  • For best results, don’t use store brand cream cheese, I have found certain brands won’t dissolve/mix in all the way!!!


  • Serving Size: 1/8th of recipe
  • Calories: 256
  • Sugar: 1
  • Fat: 17
  • Carbohydrates: 3
  • Fiber: 0
  • Protein: 19

Keywords: green chilies, low carb, soup, tex-mex, keto slow cooker, pressure cooker